I have been making this mango salsa recipe for years. I used to have a plant-based catering company, and this dish was one of the most popular items requested. It’s a simple recipe to make, and stays delicious for days – it tastes even better on day 2!
This mango salsa is great for potlucks, as a snack with GMO-free corn chips, or spread on top of a nice piece of fish. You can play around with the optional ingredients listed in the recipe – chili flakes or red chili peppers – to add heat if you like. Although it’s great without the heat as well.
I diced each of the ingredients by hand, but you could easily throw them all in a food processor and pulse until you have the desired consistency that you like.
I hope you enjoy this recipe as much as I do!
- 1 medium red onion, diced small
- 2 tsp salt
- 2 mangos, diced small
- 1 red bell pepper, diced small
- 2 tbsp cilantro, finely chopped
- 1 lime, juiced
- 1 orange, juiced
- 1 tsp ground cumin
- optional: salt (to taste), 3 red chilies diced or a dash of red chili flakes
- Add the onion and 2tbsp of salt to a bowl. Mix and let rest for about 10 minutes. After 10 minutes, rinse the onions in a strainer under warm water, and then add the rinsed onions to your mixing bowl.
- Add to the bowl your red peppers, mango, cilantro, lime juice, orange juice, and cumin (plus diced chilies or chili flakes if you choose to include them)
- Mix well to combine. Taste. Add salt to your liking (a few sprinkles usually does the trick).
- Refrigerate for about 1 hour to let the flavors combine, and then serve (this step is optional, but truly lets the salsa come together nicely).